Fish, pumpkin and cornichon soup

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A colorful fish soup that makes a whole meal. Freely inspired by Slavic gherkin soups. It’s quick and easy.

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Suguna kabocha pumpkin. I boiled the pieces in water till soft.

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The head of tai (sea bream). Fish head is cheap, flavorful and there is plenty to eat. It’s ideal for a soup.

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Cornichons à l’estragon.
Gherkins with tarragon. I made when ? Last May :


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I thinly sliced them.

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Put the fish in the pot, add half of the gherkins, the kabocha and cooking broth. Simmer 20 minutes.

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Near the end, take out 1/2 cup of broth, add cream, salt, pepper, fresh thyme, the rest of pickles. On the table, mix into the soup, put back the lid and wait a few minutes.

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Serve with croutons.

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Open and enjoy while it’s hot.

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Pickling cukes : kimchi + cornichons à l’estragon

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Two ways of quickly pickling small cucumbers.

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I really had a big bag that I was not going to eat before they go bad. I don’t need pickles for Winter, just some that prolongates the cukes for a week.

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Lazy kimchi : breaking the cucumbers in dices and mixing with kimchi from the store. Mix and close. The lacto-fermentation of kimchi will extend to the added vegetables.
They will be ready in one or two days.

Note : kimchi is nor vegetarian usually, but some versions without animal products can be made.

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Cornichons is the French name for finger sized cucumbers, and for their pickled version. Estragon is tarragon. I’ve also added a small onion.

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1/4 of vinegar heated with water. A few grains of black pepper. And there is salt. Let cool. Close.
They will be ready next week.

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Green duet. Herb and prune pounti, and cucumber lemon balm salad

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A big pounti pie, and 2 small ones…
I made this dish before and there is some explanation of its origins as a French peasant dish :
about the “pounti aux pruneaux”

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I had really lots of herbs around. Can you name them ?

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Starting easy : Spinach.

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Parsley.

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Shiruna, beet greens.

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Karashina (takana), mustard greens. If you follow this blog you’ve seen them (here)

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Tarragon.

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Marjoram.

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A milky cuke salad, flavored with fresh lemon balm. I had big huge cucumbers like in France. The local ones are much smaller usually.

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There are prunes in the pountis. The sweet and savory contrast is excellent.

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Tarragon carrot hamburg’

A veggie full Japanese style burger. Today it’s full of carrots and tarragon flavored.

A cheesy burger ?

Do you remember :

hanbaagu with greens (click on text, not photo)

Same principle : as much veggies as meat.

A carrot, a handful of tarragon leaves, a little onion, garlic, salt, pepper, hot chili. And ground beef. A little corn starch to bind that.
My tarragon leaves used to be fresh and dried in the fridge, but they retain lots of flavor.

You can cook it slowly and fully, it’s very soft :

The top is crusty. Yummy !
What are those sides ? More veggies. You can always add veggies.

GINGER AUBERGINES

Ultra soft. Not greasy at all. Delicately flavored.
Easy way :
-Wash your whole aubergines,
Precook
With pre-boiling, you avoid the unpleasant hard texture and they won’t be oil sponges
-slash them 1 or 2 times (to avoid explosion)
-put them in a salad bowl cover with water, top with a plate.
-nuke at 600 W, 10 minutes. Wait 10 minutes.
-take them with a fork, cut in cubes
Stir-fry
As boiled bergines are boringly water, you wake them up in the wok.
-in the pan with the burgers (they get the grease from the meat, otherwise put them in hot oil). With garlic, fresh strings ginger and salt.
– more strings on top for service.

Leaves of molouhkia, with a little salt. Minced into this texture as sluggish as melted cheese… Eaten with shikwasa lime juice.

Toasted wonton sheets.

One pan duck lunch

Ea-sy. Duck breast with its skin. It’s fat, but healthy fat. With what gets out, I stir-fried the veggies.

Favas (broad beans) and tarragon.

Shiitake mushrooms and red sweet chili. The fat duck enhanced the flavor of all the vegetables. The only seasoning was a little salt.

Grilled around, juicy pink inside.

On the plate. Very simple and extremely tasty.